Grilled Filet Mignon

Introduction

Grilled filet mignon with mesquite smoke and Montreal seasoning delivers a steakhouse-quality result at home in under 30 minutes. The two-stage cooking method—high heat to build crust, then moderate heat to finish—gives you a charred exterior and a pink, tender center without overcooking the middle.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 4 ea. (20-28 oz) 1 inch-thick tenderloin steaks
• Montreal Steak Seasoning
• Olive oil
• ⅔ cup untreated mesquite chips, soaked in water 30 minutes

Instructions

1. Heat about 30 charcoal briquets in a large chimney starter. Once hot, disperse evenly around the bottom of the grill and toss in wood chips.
2. Brush steaks with olive oil. Season both sides liberally with seasoning. Place on hottest part of grill and cook ½ minute. Rotate 90 degrees, and cook for another ½ minute. Flip and repeat 1 more time.
3. Move steaks to a cooler part of grill and cook, turning often, until internal temperature reaches 145°F for medium rare.
4. Remove to a plate and let rest 5 minutes. Serve warm.

Variations

Herb butter finish: After the 5-minute rest, top each steak with a thin slice of butter mixed with fresh rosemary or thyme. The residual heat will melt it into a quick sauce.

Reverse the wood chips: Use hickory or oak instead of mesquite for a milder, less assertive smoke flavor that won’t overpower the beef.

Skip the rotation step: If you prefer simpler handling, place steaks on the hot zone once and cook 1–2 minutes per side without the 90-degree rotations. You’ll lose the crosshatch crust but keep the same internal doneness.

Add a dry rub crust: Mix Montreal seasoning with a teaspoon of brown sugar and apply it 10 minutes before grilling. The sugar caramelizes slightly and deepens the crust color.

Finish with fleur de sel: After resting, sprinkle a pinch of fleur de sel on top instead of relying on the pre-applied seasoning. It gives a cleaner salt flavor and visual finish.

Tips for Success

Soak the wood chips: The 30-minute soak is essential—dry chips ignite too fast and produce acrid smoke. Wet chips smolder and flavor the meat properly.

Use a meat thermometer: At ½ minute per side, visual cues are unreliable. The internal temperature is the only way to hit medium rare consistently, especially with thick cuts.

Don’t skip the rest: Five minutes allows the meat to reabsorb its juices, preventing them from running onto the plate when you cut into it. This makes a tangible difference in texture.

Season both sides liberally: Tenderloin is mild, so the Montreal seasoning does the heavy lifting. Don’t be shy—a thin coat disappears into the crust.

Keep the grill hot and clean: Brush the grates with oil or a grill brush before cooking to prevent sticking and help build crust. If your grill cools below 400°F, the steaks will steam rather than sear.

Storage and Reheating

Grilled filet mignon is best served immediately after the 5-minute rest. If you have leftovers, wrap them tightly in foil and refrigerate for up to 3 days.

Reheat gently on the stovetop over medium heat in a cast iron skillet for 2–3 minutes per side, or in a 300°F oven for 8–10 minutes wrapped in foil. Avoid the microwave, which will toughen the meat. The steak will cook further during reheating, so aim for an internal temperature of 140°F to keep it medium rare.

FAQ

Can I cook these steaks without a charcoal grill?

Yes. Use a gas grill on high heat or a cast iron skillet over high heat on the stovetop. Skip the wood chips or place them in a smoker box on a gas grill. The timing and temperature targets remain the same.

Why does the recipe call for two-stage cooking instead of one-temperature grilling?

The hot zone sears and creates a flavorful crust in under 2 minutes total. Moving to a cooler zone prevents the outside from burning while the center reaches 145°F. This prevents the common problem of overcooked edges and a cold middle.

How do I know if Montreal Steak Seasoning is available in my area?

It’s a standard grocery item in the spice aisle of most supermarkets. If you can’t find it, mix equal parts garlic powder, onion powder, black pepper, and paprika, then add a pinch of dill and coriander. The result is close in flavor and salt level.

Can I cook these to well-done instead of medium rare?

Yes, but increase the time in the cooler zone. Check the internal temperature at 160°F for medium or 170°F for well-done. Note that tenderloin is lean, so cooking beyond medium rare risks drying it out noticeably.